Ilya Aleshin

Marinade In a large bowl, combine the olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, salt, and black pepper. Mix well to make the marinade.

Marinating the Chicken Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for maximum flavor.

Grilling the Chicken Preheat the grill to medium-high heat. Remove the chicken thighs from the marinade and discard the remaining marinade.

Cooking the Chicken Grill the chicken thighs for 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C). Remove from the grill and let rest for a few minutes.

Preparing the Sauce While the chicken is resting, prepare the sauce. In a saucepan, combine the chicken broth, heavy cream, Dijon mustard, and honey. Bring to a simmer over medium heat.

Thickening the Sauce In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the simmering sauce and cook for 1-2 minutes, or until the sauce thickens. Season with salt and pepper to taste.

Assembling the Dish Slice the grilled chicken thighs and serve with the sauce. Garnish with fresh parsley and lemon wedges.